One of the specialties that Filipinos have inherited from their Spanish colonizers is the Afritada. It is a delectably rich stew mostly made up of potatoes and pork soaked in thick tomato sauce.


  • 750 grams of pork belly or liempo (sliced into 2 x 2 cubes)
  • 250 grams of potatoes
  • 3 to 4 pieces of tomatoes (coarsely chopped)
  • ¾ cup of frozen sweet peas (thawed)
  • 2 red or green bell peppers
  • 1 whole garlic (finely minced)
  • 2 large onions
  • 2 carrots
  • 2 bay leaves
  • ¾ cup of tomato paste
  • ½ teaspoon of dried oregano
  • ½ teaspoon of dried rosemary
  • ½ teaspoon of dried basil
  • 6 tablespoons of olive oil
  • 2 cups of meat broth

Cooking Instructions:

  • In a thick pan, heat the olive oil. Add the pork cubes when the oil is hot. Go on cooking until the edges of the meat start to turn brown. Place under high heat until fat starts to ooze out.
  • When the pork is already browned, take out the excess oil from the meat.
  • Add the bay leaves, garlic, tomatoes and tomato paste. Stir well. Add salt and pepper for seasoning.
  • Pour meat broth into the pan and stir well. Let simmer with the pan covered for about 15 minutes.
  • Add all the vegetables to the cooking stew and mix well. Then add the basil, rosemary and oregano. Cover the pan again and allow to simmer for about 25 minutes or until the meat and vegetables are thoroughly cooked. More broth can be added but take note that a richer and thicker sauce makes a better Afritada.
  • Add the sweet peas and cook for an addition 2 to 3 minutes.
  • Best served while hot.

By Papa

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